Tuesday, April 28, 2015

Japanese Cotton Cheesecake



It took me two years to regain my confidence, wake up and eventually try again making this cake after my first attempt which I considered as a complete disaster.  Today, I walk out tall and can go around telling the world that I can make a good cheesecake......YES, I holler again - a GOOD CHEESECAKE!  As I have always said, it's not that I am good but I am just lucky that I have with me a GOOD recipe shared by GOOD amazing people around.  All I did was - I  F-O-L-L-O-W-E-D!! As simple as that!



Yes, for those who are looking for a good cheesecake recipe that yields a cake so cottony soft, light and fluffy, then you are reading the correct post.  THIS is the recipe you should be trying and THIS is the recipe you should be keeping.

When you hear your kids bicker over the last piece as to who is to finish it, then you can claim that you have baked wonderfully. And if your little girl comes running to you hugging and telling you,

"Papa, I like the cake you baked.  Can you bake for me again some other day, please?  I love you very much and thank you, Papa!"

then this tells you that this recipe is a priceless treasure that you must keep and share it out to the world.  So, friends, this is exactly what happened to me last weekend and so here I am sharing it with you.  Believe me, you go out and bake one today and you will come back for a second batch very soon!


 

So peeps, I hope that you like the post today.  Happy trying and have a nice day ahead!  Cheers!

A special cheer to Jeannie of Jeannietay's Blog, the kind-hearted soul who shared this amazing recipe!  I strongly suggest that you visit her post.  Amazing bakes with amazing photos!


The Recipe:
(yields an 8" round cake tin and 4" x 6" rectangular tin)

250g cream cheese (1 block)

6 egg yolks

70g castor sugar

60g butter (1/4 block)

100 ml full cream milk

1 Tbsp. lemon juice

1 tsp lemon zest (or lemon essence) (optional)

60g cake flour

20g cornflour

1/4 tsp salt

2 tsp Vanilla extract (optional)


6 egg whites

1/4 tsp cream of tartar

70g castor sugar

2 tablespoons cocoa powder


Method:
  1. Pre-heat oven to 200°C (Top and bottom heat, no fan force)
  2. Line bottom of the cake pans and grease the sides.
  3. Whisk cream cheese and butter till smooth over a water bath or can do double boil method.
  4. Add the sugar (70g) and whisk until dissolved. Remove from water bath
  5. Add cold milk and whisk until combined.
  6. Add egg yolks one at a time and whisk until smooth.
  7. Add vanilla, salt, lemon juice, lemon zest and whisk
  8. Sift flour and fold into mixture. Set aside.
  9. Whisk whites at low speed till foamy
  10. Add cream of tartar and beat at high speed till bubbles become very small but still visible
  11. Gradually add sugar (70g) and beat till just before soft peaks 
  12. Fold whites into batter 1/3 at a time. Set aside a couple of tablespoons. Divide batter into 2 portions and add 2 tablespoons of cocoa powder into one portion together with the reserved meringue. Gently fold until combined.
  13. Pour both batter alternately into prepared pan and tap the pan on the counter to release air bubbles
  14. Bake on the lowest rack in a preheated 200 degree C oven (top and bottom heat, no fan force) for 18min, lower to 160 degree C for 12 mins and turn off the oven and leave cake in the closed oven for 30 mins. Open the door of the oven slightly at the end of the baking for 10 mins for cake to cool. (I baked mine at 155C for 45 mins then 140C for another 15 mins then leave in oven for 30 mins with oven door closed)

3 comments:

  1. Your blog is impressive, thanks to the quality of your recipes & other content. We would be glad if you would participate on Contestchef so that your quality recipes can contest with other such bloggers/ recipe creators and win accolades from various players in the global food industry.

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    ReplyDelete
  2. Hi would love to try your recipe. What is cake flour? Is it the same as plain flour?

    ReplyDelete
  3. Hi would love to try your recipe. What is cake flour? Is it the same as plain flour?

    ReplyDelete